Botanical Name: Solanum lycopersicum (various cultivars)
Common Names: Vine-Ripened Tomato, Cluster Tomato, Tomato on the Vine
 
General Characteristics:
Type: Fruit (botanically), Vegetable (culinarily)
Harvesting Method: Harvested and sold in clusters, still attached to their primary stem/vine.
Appearance: Typically round to slightly oblate, smooth skin.
Color (Ripe): Primarily deep red, but can also be found in yellow, orange, or other specialty colors depending on the cultivar.
Size (Typical): Medium calibre; average fruit weight is approximately 125 grams (4.4 oz) per individual tomato.
Texture: Firm, meaty flesh with a juicy interior. Smooth, relatively thin skin.
Flavor Profile: Sweet, juicy, and well-balanced with a good tomato acidity. Often described as having a more pronounced "fresh tomato" taste compared to individually picked varieties.
Aroma: Fragrant, characteristic fresh tomato aroma, often intensified by being attached to the vine.
 
Cultivation & Growth:
Growth Habit: Predominantly indeterminate varieties, meaning the plant continues to grow and produce fruit throughout the growing season.
Support: Requires staking, trellising, or other support systems due to continuous growth and fruit load.
Growing Environments: Widely cultivated in greenhouses for controlled environments and year-round production, but also grown in open fields in suitable climates.
Maturity: Harvested when fruit begins to blush and show color, but often before reaching full, deep ripeness, allowing further ripening off the plant while still on the vine.
 
Harvesting & Post-Harvest Handling:
Harvest Method: Primarily hand-harvested to carefully cut the entire cluster from the plant without damaging the fruit or the vine.
Ripeness at Harvest: Clusters are typically harvested when 1-3 tomatoes in the cluster show significant color development (blushing to light red), allowing the remaining fruits on the cluster to continue ripening.
Post-Harvest Advantage: The attached vine helps prolong shelf life and allows for continued development of sugars and flavors as the tomatoes draw residual nutrients from the stem.
Storage Temperature: Ideal storage temperature is between 19-21°C (66-70°F) to maintain quality and flavor. Avoid refrigeration below 10°C (50°F) as it can impair flavor and texture.
Humidity: High humidity (90-95% RH) is beneficial for preserving freshness.
 
Culinary Applications:
Fresh Consumption: Excellent for salads, sandwiches, slicing, and snacking due to their balanced flavor and juiciness.
Cooking: Versatile for a wide range of cooked dishes: 
Sauces, purees, and soups
Roasting (on the vine for dramatic presentation and intense flavor)
Grilling
Stuffed tomatoes
Bruschetta and other appetizers
Pairings: Complements basil, mozzarella, balsamic vinegar, olive oil, garlic, and various herbs.
 
Nutritional Information (General):
Rich In: Vitamin C, Vitamin K, Potassium, Folate.
Source of: Lycopene (a powerful antioxidant, especially when cooked), Beta-carotene.
Low in: Calories, Sodium.
 
Sensory Attributes Summary:
Sight: Vibrant red clusters, often with green stems, appealing presentation.
Smell: Fresh, earthy, characteristic tomato aroma.
Taste: Sweet, tangy, juicy, full-bodied tomato flavor.
Touch: Smooth skin, firm but yielding flesh when ripe.